In this irresistible Pumpkin Curry – roasted pumpkin meets butter chicken-style coconut sauce, crowned with crunchy roasted chickpeas. The blend of sweet, savory, and spice in a creamy richness makes it a perfect comfort food. Serve with rice or flatbread for a delightful, holiday-worthy meal.
Pumpkin Curry With Butter Chicken Vibes
Here is a delightful culinary fusion where the popular flavors of butter chicken meet the seasonal charm of pumpkins. This creamy, spice-infused recipe is a combination that promises to be a winner in your kitchen! But if you would also like to try chicken curry we have that too.
Growing up, I enjoyed a variety of orange squash and pumpkin dishes prepared by my Indian mom. The harmonious blend of sweet and savory, tastes so good like in this spicy butternut squash.
But coming to the United States and falling in love with pumpkin pie, made me create things like veggie Mac and cheese using butternut squash (which, by the way, works with pumpkin too).
This fantastic pumpkin curry is easy to make, yet irresistibly delicious. Imagine a silky coconut based sauce, infused with spices, holding smoky chunks of roasted pumpkin, and topped with crunchy chickpeas, chewy coconut flakes, and fresh cilantro.
Its appeal? Astonishingly versatile. This pumpkin curry can grace your weekday table as a hearty main or steal the spotlight at a festive gathering. I have all the tips, easy substitutes and variations that allow you to customize this recipe to suit your preferences.
Recipe Ingredient Notes
- Pumpkin: Choose a sweet and firm variety of pumpkin for the best flavor and texture. Check out sugar pumpkins or kabocha squash. To save time, opt for pre-cut pumpkin. You can also substitute with butternut squash.
- Chickpeas: Ensure the chickpeas are cooked and well-drained. Canned chickpeas work well - use one 15-oz can for this recipe. You can substitute with roasted cashews or pumpkin seeds. Cashews would be amazing as they work so well with Indian spices.
- Spices: Adjust garam masala, chili powder, and other spices according to your taste. Garam masala works the best for this curry, but you can substitute with tandoori masala, curry powder or paprika with ground cumin.
- Red chili powder: I usually like to use Kashmiri chili powder for its lovely red color, also it is milder than regular chili powder, while still being flavorful.
- Tomato Paste: This adds a nice consistency, color and flavor. You can substitute with crushed tomatoes. For a more intense pumpkin taste, replace it with 8-oz pumpkin puree.
- Coconut Milk: Opt for full-fat canned coconut milk for a creamier consistency and richer flavor. Indian grocery stores carry a brand called Chaokoh that is nice and thick. Light coconut milk can be a substitute if you prefer a lighter option.
- Cooking oil and Ghee: I often use extra virgin olive oil or avocado oil for cooking. For an extra layer of richness, consider using ghee - It adds a buttery flavor to the curry.
- Maple Syrup: Adjust the hint of sweetness to your liking. You can substitute with honey or brown sugar.
- Cilantro: Fresh cilantro adds a burst of flavor to the dish. If unavailable, dried fenugreek leaves (kasoori methi) can be a suitable alternative.
- Dried Coconut Flakes: Toast the coconut flakes until golden brown for enhanced flavor and texture. These add a nice chewy texture. Desiccated coconut can be an option but would miss the texture. Shredded coconut wouldn’t work as well; certainly not the sweetened variety.
- Aromatics: For this Indian style curry we will go with onions (yellow onions will work), garlic and ginger for an aromatic curry base.
How to Make Pumpkin Curry
We have only three steps to a mouthwatering curry. And we will add layers of flavor in each step using spices, seasonings, roasting and simmering.
Cut the Pumpkin
- To soften the peel, microwave the pumpkin on high for one minute. Cut it into half with a sharp knife, starting from the stem side (not though the stem), or slice off the end before cutting into halves.
- Using a large metal spoon, scoop out pulp and seeds. If pulp is hard to remove, use scissors to trim it.
- Then cut each pumpkin half into 1-inch-thick round slices, discarding the ends. Peel the skin using a vegetable peeler, then cut each slice into 1-inch cubes.
Roast Pumpkin
- In a large bowl, toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala.
- Arrange cubes on a parchment paper lined baking sheet and bake at 425°F until well-cooked and edges caramelize, about 30 minutes, tossing halfway through.
Roast the Chickpeas
- Pat dry chickpeas on a kitchen towel, removing any loose skins. Transfer the dried chickpeas to a baking sheet lined with parchment paper, and toss with olive oil and salt.
- Roast at 425°F until golden brown and crisp, approximately 20 to 30 minutes; adjust time for desired crispiness. Once out of the oven, while still warm, toss with garam masala and garlic powder.
- If you have a larger baking sheet, you can roast pumpkin and chickpeas together, in separate sides.
Make the Pumpkin Curry Sauce
- Heat oil, add onions and saute until golden brown. Add grated garlic and ginger, sauté until fragrant. Then add all the spices and cook until aromatic. Make sure to adjust spices according to your taste preferences.
- Stir in tomato paste, coconut milk, and salt. Simmer until the sauce thickens and turns reddish-brown. If using crushed tomatoes or desiring a smoother consistency, transfer to a blender.
- Blend until smooth, in batches. If needed, add water cautiously, one tablespoon at a time, up to ¼ cup. Be cautious as coconut milk, added later, can increase liquid content. Pour the mixture back into the cooking pot.
- Add maple syrup, half the cilantro or crushed kasoori methi, and the roasted pumpkin. Simmer until the pumpkin is cooked through and the sauce is thick and bubbling. Adjust the consistency with water. If you prefer a thicker curry, let it simmer a bit longer to reduce the sauce.
- Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.
How To Serve
- Side: This pumpkin curry is best with steamed rice or naan. It is a comforting meal, you will love. You can even try it with cauliflower rice, quinoa or couscous.
- Veggies: You can add some veggies on the side such as Indian style oven roasted okra or spicy eggplant side dish.
- Raita: It will be great with vegetable pulao or biryani. Add some cucumber raita on the side.
Make-Ahead Tips
- Roast pumpkin and chickpeas in advance. Store pumpkin in airtight container in the refrigerator. Keep the roasted chickpeas at room temperature; best used within two days.
- Prepare the curry sauce a day ahead and refrigerate. Reheat on the stove before serving.
- Garnish just before serving for the best texture and flavor.
Storage
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- For longer storage, freeze in portions, thaw in the refrigerator, and reheat on the stove.
Variations
This recipe is vegetarian, vegan, gluten free, dairy free, nut free, egg free, soy free and grain free. Here are some variations to try.
- Protein Boost: Chicken Pumpkin Curry-Add some cooked chicken to the curry or replace chickpeas with chicken. Other protein sources-Try adding tofu, paneer, or cooked lentils for a heartier curry.
- Vegetable Additions: Add fresh greens such as spinach or kale. Try colorful bell peppers for added sweetness and crunch.
- Cashew Cream: Instead of coconut milk, you can try cashew cream to make the curry.
- Dried Fruits: Add a handful of raisins or dried cranberries for a hint of sweetness.
- Umami Touch: Add chicken bouillon or soup cubes to the sauce.
Is Pumpkin Curry Healthy
This curry has lots of delicious and nourishing ingredients. It makes a balanced meal with a mix of carbohydrates, proteins and fats.
- Nutrient Rich: Pumpkins are loaded with essential nutrients such as vitamins A and C, which support vision, immune function, and skin health.
- High in Fiber: Pumpkins and chickpeas are good sources of dietary fiber, which is beneficial for digestion and a healthy gut.
- Plant Protein: Chickpeas are an excellent source of plant-based protein, making this suitable for vegans and vegetarians.
- Other Benefits: The curry uses plenty of spices that are known for anti-inflammatory properties. It is made using whole or minimally processed ingredients. The recipe is very adaptable to suit a variety of dietary preferences.
More Curry Recipes
- Mirchi Ka Salan (Pepper Curry)
- Egg Curry (Restaurant Style)
- Kofta Curry (Meatball Curry)
- Indian Fish Curry
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Pumpkin Curry with Chickpeas and Coconut
Ingredients
Roasted Pumpkin
- 2 lbs pumpkin peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut
- 1 tablespoon extra-virgin olive oil avocado oil, or coconut oil
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon garam masala or curry powder
Roasted Chickpeas
- 1½ cups cooked chickpeas drained and rinsed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt adjust per taste
- 1 teaspoon garam masala tandoori masala, paprika, and ground cumin or curry powder
- ½ teaspoon garlic powder optional
Curry Sauce
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1½ tablespoons grated garlic
- 1½ tablespoons grated ginger
- 1½ teaspoons garam masala or curry powder
- ½ teaspoon Kashmiri red chili powder see note
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 6 tablespoons tomato paste or 8 oz crushed tomatoes
- 1 teaspoon salt or to taste
- 1 can coconut milk full fat
- 1 tablespoon maple syrup
- 1 tablespoon ghee optional
- 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves)
Garnish (optional)
- Toasted coconut flakes
Equipment
- Dutch Oven
- Baking Sheet
- Chef's Knife
Instructions
Roasted Pumpkin
- Prep: Preheat oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper.
- Peel and Cut Pumpkin: Wash and dry the pumpkin, then microwave for one minute on high to soften. Cut the pumpkin in half with a sharp knife, starting from the stem side. Use a large metal spoon to remove pulp and seeds, saving seeds for roasting if desired. Cut each pumpkin half into 1-inch-thick round slices, discarding the ends. Peel the skin off with a vegetable peeler, then cut each slice into 1-inch cubes.
- Roast Pumpkin: In a large bowl, toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Arrange cubes on the prepared baking sheet and bake until well-cooked and edges caramelize, about 30 minutes, tossing halfway through.
Roasted Chickpeas
- Prep: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix: Spread chickpeas on a clean kitchen towel and pat them dry, removing any loose skins. Transfer the chickpeas to the baking sheet and toss with olive oil and salt.
- Oven: Roast chickpeas until golden brown and crisp, for about 20 to 30 minutes. Increase time if needed to make them more crispy. Remove from the oven and, while still warm, toss with garam masala and garlic powder.
Curry Sauce
- Saute Aromatics and Spices: Heat oil in a medium cooking pot over medium-high heat. Add the onions and sauté until they turn golden brown, stirring occasionally, which takes about 6 minutes. Add grated garlic and ginger, sauté until fragrant, around 1 minute. Then add garam masala, chili powder, turmeric, ground coriander, and ground cumin. Stir and cook until aromatic, approximately 30 seconds.
- Cook the Sauce: Stir in tomato paste, coconut milk, and salt. Let the mixture simmer until the sauce thickens and turns reddish-brown, stirring regularly, for about 10 minutes. If using crushed tomatoes or desiring a smoother consistency, transfer the mixture to a blender. Blend until smooth, adding water tablespoon at a time, as needed.
- Season and Add Pumpkin: Add maple syrup, half the cilantro or crushed kasoori methi, and the roasted pumpkin. Simmer until the pumpkin is cooked through and the sauce is thick and bubbling, for an additional 8-10 minutes. Adjust the consistency by adding water little by little.
- Garnish and Serve: Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.
Notes
- Make-Ahead Tips: The roasted chickpeas can be prepared in advance and stored in an airtight container at room temperature. Re-crisp in the oven for a few minutes if needed.
- Meal Prep: This curry is excellent for meal prep. Prepare the roasted pumpkin and chickpeas ahead of time, and store the curry sauce separately. Combine when ready to serve.
- Storage Instructions: Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding water to adjust consistency.
- Freezing: While the curry can be frozen, it's recommended to freeze the components separately. Thaw and reheat for a quick meal.
- The recipe is very adaptable to make variations to suit your dietary preferences.
Nutrition
More Pumpkin or Squash Recipes
- Spiced Butternut Squash Soup
- Creamy Yellow Squash Puree
- Spaghetti Squash and Chicken
- Eggplant Fatteh (uses some butternut squash)
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